Tea Room Recipes for Hot Tea Month

During the fall, I wrote a series of posts about processing the Education Cookery Collection (#1, #2, and #3). That collection also includes a bunch of associated books and publications. Although those titles haven’t been cataloged yet, I pulled one of them to write about today. January is National Hot Tea Month and while it’s actually supposed to be around 60 degrees in Blacksburg today, that doesn’t mean we can’t talk tea-related food!

Tea-Room Recipes: A Book for Home Makers and Tea-Room Managers was written in by Lenore Richards and Nola Treat in 1925.  As the subtitle suggests, its purpose was two-fold: recipes for the home and recipes for food-serving businesses. Richards and Treat, it seems, ran a cafeteria, and in their previous lives, were on the faculty of the College of Agriculture, University of Minnesota. So, they probably both had an extension service background.

Title page, Tea-Room Recipes by Lenore Richards and Nola Treat, 1925

Table of contents page

Entrees and Sauces recipes, including: Broiled Pork Tenderloin with Apple Rings, Lamb Chops and Peas, and Beef Biscuit Roll

Sandwich recipes: Club Sandwich, Toasted Cheese Sandwiches with Bacon, Toasted Chocolate Sandwich

Pie recipes: Butterscotch Pie Filling, Cheese Pie Filling, Lemon Fluff Pie Filling

Suggested luncheon menus

Suggested afternoon tea, reception, and dinner menus

From the preface:

This book contains what the authors have come to call tea-room recipes. These recipes are richer, more expensive and designed to server fewer people that those in “Quantity Cookery.” [more on that in a moment] They are especially for the use of home makers entertaining at luncheon, tea and dinner, and for the use of managers of tea rooms, clubs and similar institutions.

Tea-Room Recipes is about half desserts, so we can see the distinct emphasis on the “entertaining” element. There are a sea of pies, cakes (with icings and fillings), cookies, ice creams, puddings, torts, and gelatins. But before you get to those treats (unless you’re hosting an event that goes straight for the good stuff), there are several chapters on the more savory side. These sections cover soups, some surprisingly hefty entrees (lamb chops, nut loafs, macaroni bakes), a few quick-and-easy to prepare vegetables sides, salads (with dressings and garnishes like cheese balls), and one of my favorite topics, sandwiches. The sandwich chapter begins with something called the “Tombeche,” which took a moment to decipher, but makes sense when you see the ingredient list: tomato, dried beef, and cheese. Plus, there are some strange ground/melted chocolate or orange fillings, lots of cream cheese/nut combinations, and a hefty dose of olives. A bread chapter covers the savory (including a bacon bread!) and the sweet (muffins and other breakfast sweets).

In addition to this book, Richards and Treat also wrote Quantity Cookery, which seems like a logical companion piece to this one. Tea-Room Recipes can be used to feed a family of, say 4-6, but it can also be used to feed a restaurant full of people. A book like Quantity Cookery takes that to the next level (though it has a more specific, commercial audience).

Oh, and in case you’re curious, since I started this post talking about Hot Tea Month? Tea-Room Recipes does not contain any recipes for tea. I guess the assumption is you can handle that part on your own…

Women’s History Month, Part 19: M. L. Tyson

This week’s Women’s History Month profile is going to a little different. Anyone who has followed this blog (or our general Special Collections blog) for a while knows that we deal with mysteries a lot. Sometimes, despite all the digging, people, places, events, and even ingredients can remain shrouded in secrets. And that’s okay. Frustrating (believe me, I know!), but okay. It doesn’t mean they can’t leave a legacy. Which is how we get to Miss M. L. Tyson, the “Queen of the Kitchen,” and her 1,007 recipes.

Published in 1886, The Queen of the Kitchen: A Collection of Southern Cooking Receipts Containing over One Thousand Southern Receipts in Practical Cookery is an anthology of recipes, recipes, and more recipes, along with a few sets of household management instructions thrown in for good measure (because how else will you get rid of that vermin problem?). Our mysterious Miss Tyson doesn’t take credit for writing everything, but she does claim compilation of generations of family receipt books and, as we’ll see from a Marylander, plenty of seafood. (I am deliberately not getting into geographical disputes about whether Maryland is southern enough, especially since we’ll see plenty of southern influence.)

On the “table of contents” surface, The Queen of the Kitchen has the same categories and general topics/subjects we expect in a work of this sort from this time. So, in that sense, it’s not entirely unique. At the same time, it brings together traditionally southern cooking and techniques with a strong Mid-Atlantic coastal influence. First, some recipes:

I started out with breakfast, since I had pancakes on the brain when I launched into this blog post. Whatever you to want to call them–pancakes, cakes, johnny cakes, cream cakes, saleratus cakes, clabber cakes, mush cakes, Washington breakfast cakes, etc.–Miss Tyson has a LOT of them. There’s plenty of seafood in this book, and in my typical style, I found a page with some more…interesting recipes, but for good reason! When we’ve looked at some early American cookery on the blog in the past, we’ve talked a fair bit about the British influence. Eventually, much that started to go away (though not all of it) as America found it’s vast and varied culinary culture. Miss Tyson’s ancestors, it seems, didn’t lose as much of that–suggested by the eel and cod. Cod tongues on its own is a striking recipe. Cod sounds, for those of you not up on your fish biology, are swim bladders. The recipe is a bit more common in British cooking, as is eel, but it also points to an important trend in 19th century American cookery–economy!

I skipped ahead to dessert after that, where we once again see the British influence in the section on custards and jellies. Blanc mange itself was common in the 19th century, but the idea of a “Yellow” one, which seems to be based on the resulting colo(u?)r, rather than the contents, was rather intriguing. I also like the idea of arrow root as a thickener, which has a long history as such. Since we can never escape food preservation technologies in the American culinary history, neither could Miss Tyson. Among her many recipes are TWO for cucumber catsup. We’ve certainly looked a catsup before on the blog, and the fact that it took a long time to get to the tomato kind we know today. I sort of expected cucumber catsup to more like a chow-chow or relish of some sort. In this case, it is kind of a cross between a relish and a pickle and was probably a condiment/accompaniment of some sort.

And lastly, because we’re in Virginia, it only seemed right to end a recipe that would have some weight here: ham! The recipes above are immediately preceded by “To Cure 1000 Pounds of Pork” and succeeded by “Westphalia Mode of Curing Hams,” after the book goes on to the topic of meat. The Westphalia recipe, while referring to a region of Germany, explicitly states that “[t]his receipt was brought from England by a gentleman who used it with great success.” So while Miss Tyson herself seems to be a self-proclaimed American “Queen of the Kitchen,” it’s important to note her somewhat world-wide and nation-wide influences.

Unfortunately, there wasn’t much to go on in terms of identifying our Miss Tyson. “Queen of the Kitchen,” sadly, does not appear on any census records. I wasn’t able to come up with a first name and the initials alone aren’t really enough to narrow down a search. This is also, it appears, Miss Tyson’s only work–a sort of opus, it seems. The Queen of the Kitchen is available online from Virginia Tech, if you’d like to delve further into its 428 pages and 1,007 recipes. There’s plenty of learn about jellies, ice creams, seafood, meet, and more! There was a previous edition in 1882, but, as far as WorldCat indicates, nothing before that.

On a related note, there’s a fun new hashtag out there on Twitter and other forms of social media: #FoodFriday. If you’re a social media user, especially on Twitter, you should keep an eye on it. Since I’ve been posting on Fridays a lot lately and because of this trend, I am tentatively looking at moving my posting schedule toward Fridays. Or at the very least, tweeting about blog posts on Fridays–and maybe some other things! If you are on Twitter and aren’t following us yet, you can find us @VT_SCUA, where we talk about Special Collections generally, as well as our many collecting areas, including culinary history.

Beer Me! (After all, it’s National Beer Day!)

Today is National Beer Day–And, for good reason! It’s the 83rd anniversary of the Cullen-Harrison Act, which was enacted on March 21 and signed by FDR on March 22. This 1933 piece of Congressional legislation provided for the sale of beer (or wine!) with an alcohol content of 3.2%. Last year, we talked about the act in a bit more detail, and I won’t go back into it today. The important part is that it signaled a change in the air (and the glasses) throughout the nation. So, this week, I found two pieces of beer-related ephemera. While we aren’t entirely sure when they are from, it’s definitely after 1933, so both of these pamphlets owe their legacy to Mssrs. Cullen and Harrison.

The first is “Carling: The Story of Brewing,” from the Carling Brewing Company in Ohio (not to be confused with the larger, multi-national Carling Brewery), which began in 1934. See, it all comes back to Prohibition–and, in this case, the inability to sell cars during the Depression. The building had been a car manufacturing plant that proved less-than-successful in the early 1930s and the plant was converted to a brewery instead, under the name Brewery Corp. of America. The name changed to the Carling Brewing Company in 1954, suggesting that our pamphlet hails from the mid-1950s or later. It’s a short pamphlet about the process of brewing and is essentially like a modern “FAQ” section on beer.

Carling: The Story of Brewing (from Ms2013-027, Cocktail Ephemera Collection)

Carling: The Story of Brewing (from Ms2013-027, Cocktail Ephemera Collection)

Carling: The Story of Brewing (from Ms2013-027, Cocktail Ephemera Collection)

Carling: The Story of Brewing (from Ms2013-027, Cocktail Ephemera Collection)

Carling: The Story of Brewing (from Ms2013-027, Cocktail Ephemera Collection)

Our second pamphlet also likely comes from the 1950s, “Food for Entertaining: Better with Beer.” Published by the American Can Company, it includes meal plans that go well with beer and recipes for many of the dishes (some of which are beer-based). The corporate emphasis here is on the can and its design and in fact, the recipes and advice all generically reference using “beer” or “ale,” without a nod to a particular brand or style. As long as you’re buying something, I guess?

Food for Entertaining-Better with Beer, American Can Company (from Ms2013-027, Cocktail Ephemera Collection)

Food for Entertaining-Better with Beer, American Can Company (from Ms2013-027, Cocktail Ephemera Collection)

Food for Entertaining-Better with Beer, American Can Company (from Ms2013-027, Cocktail Ephemera Collection)

Food for Entertaining-Better with Beer, American Can Company (from Ms2013-027, Cocktail Ephemera Collection)

Food for Entertaining-Better with Beer, American Can Company (from Ms2013-027, Cocktail Ephemera Collection)

While your archivist/blogger is off at a conference next week, presenting and taking in the food/cocktails of a city I’ve never visited before, you’ll have the opportunity to enjoy a post I’m preparing this week about a newly-acquired piece of advertising ephemera (I must be on an ephemeral roll?) for a very different sort of beverage.

For today, though, don’t forget to raise a glass to the forward-thinking of two men and the beginning of the end of Prohibition. Cheers!

Women’s History Month, Part 14: Eliza Leslie (1787-1858)

This week, we’re looking at the life and books of Eliza Leslie (1787-1858). Eliza Leslie was born in Philadelphia and most of her books were published there (or in New England). She spent the first 12 years of her life living abroad in England. After the family returned to the United States, for financial reasons, her mother opened a boarding house (and we can speculate about what influence that may have had on her future written works). She eventually began publishing stories in children’s and women’s magazines. It wasn’t until around the age of 40, however, that she published her first cookbook: Receipts for Pastry, Cakes, and Sweetmeats (1828). She did not publish under her own name. Rather, the title page of Receipts for Pastry, Cakes, and Sweetmeats reads “By a Lady.” Later editions and at least one publication would use this moniker. Another variation was “By a Lady of Philadelphia.” Eventually, though, she used her own name, often branding her books (as we’ve seen with other authors) by including her name in the title, as with Miss Leslie’s new Cookery Book (1857), Miss Leslie’s Behaviour Book: A Guide and Manual for Ladies (1859), and Miss Leslie’s Lady’s New Receipt Book (1850). She died in 1858, and she was writing and publishing right up until then (Miss Leslie’s Behaviour Book: A Guide and Manual for Ladies appears to be a posthumous guide).

There is a brief, but good, biography of her (to which I am indebted) from the Library Company of Philadelphia that includes a portrait of Eliza. Many editions of her books (culinary, household, gift books, and novels) are available online through projects like the Internet Archive, Project Gutenberg, HathiTrust Digital Library, and many other sources. I’ve also scanned some pages from a few items in our collection (two are a bit too fragile for the scanners).

Title page from The Violet (1839), a gift book edited by Leslie. It also includes one of her stories.

Title page from The House Book (1841)

Table of contents from The House Book (1841)

Sample pages from The House Book (1841)

Sample pages from The House Book (1841)

Front cover of the 1998 reprint of Corn Meal Cookery, originally published in 1846

Glossary page from the 1998 reprint of Corn Meal Cookery, originally published in 1846

Recipe from the 1998 reprint of Corn Meal Cookery, originally published in 1846

Recipe from the 1998 reprint of Corn Meal Cookery, originally published in 1846

Title page from New Receipts for Cooking (1854)

Table of contents from New Receipts for Cooking (1854)

Sample page from New Receipts for Cooking (1854)

Sample page from New Receipts for Cooking (1854)

Title page from The American Family Cook Book (1858)

Sample entries from The American Family Cook Book (1858)

Sample entries from The American Family Cook Book (1858)

Sample entries from The American Family Cook Book (1858)

Bibliography of Eliza Leslie Publications at the University Libraries (items in bold are in Special Collections; items underlined are in Newman Library):

• Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats. Boston : Munroe & Francis, [1829?].
• Pencil Sketches, or, Outlines of Characters and Manners. Philadelphia : Carey, Lea & Blanchard, 1833.
• Laura Lovel: A Sketch, for Ladies Only. Lowell: Franklin Bookstore, 1834.
• Pencil Sketches, or, Outlines of Characters and Manners. Philadelphia : Carey, Lea & Blanchard, 1835.
• Pencil Sketches, or, Outlines of Characters and Manners. Philadelphia : Carey, Lea & Blanchard, 1837.
• Althea Vernon, or, the Embroidered Handkerchief: To Which is added, Henrietta Harrison, or, The Blue Cotton Umbrella. Philadelphia : Lea & Blanchard, 1838.
• The Violet: A Christmas and New Year’s Gift, or Birth-day Present. Philadelphia: E.L. Carey & A. Hart, 1838.
• The House Book: or, A Manual of Domestic Economy for Town and Country. Philadelphia : Carey & Hart, 1841.
• Mr. and Mrs. Woodbridge: with other Tales, Representing Life as It Is and Intended to Show What It Should Be. Providence : Isaac H. Cady, 1841.
• Mrs. Washington Potts, and Mr. Smith: Tales. Philadelphia : Lea and Blanchard, 1843.
• Leonilla Lynmore and Mr. and Mrs. Woodbridge, or, A Lesson for Young Wives: Also, Dudley Villiers. Philadelphia : Carey and Hart, 1847.
• Kitty’s Relations: and Other Pencil Sketches. Philadelphia : Carey and Hart, 1848.
• Amelia, or, A Young Lady’s Vicissitudes: A Novel. Philadelphia : Carey and Hart, 1848.
• Directory for Cookery, in Its Various Branches. Philadelphia : Henry Carey Baird, 1851. 40th edition.
• New Receipts for Cooking: Comprising All the New and Approved Methods for Preparing All Kinds of Soups, Fish, Oysters…with Lists of Articles in Season Suited to Go Together for Breakfasts, Dinners, and Suppers…and Much Useful and Valuable Information on All Subjects Whatever Connected with General Housewifery. Philadelphia : T.B. Peterson, [c1854].
• The American Family Cook Book: Containing Receipts for Cooking Every Kind of Meat, Fist, and Fowl, and Making Soups, Gravies, and Pastry, Preserves and Essences; with a Complete System of Confectionery, and Rules for Carving; and also Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats. Boston : Higgins, Bradley & Dayton, 1858.
• Directory for Cookery, in Its Various Branches. New York, Arno Press, 1973. (reprint of 1848 edition)
• Corn Meal Cookery: A Collection of Heirloom Corn Meal Recipes Dating from 1846. Hamilton, Ohio : Lawrence D. Burns, Simon Pure Enterprises, c1998.

Unfortunately, there isn’t a single good bibliography of all of Leslie’s works that I was able to locate (there is a partial one on Wikipedia). [Perhaps one of these days I’ll finally get around to doing some Wikipedia edits and tackle the challenge!] But we do know that she wrote a great deal in culinary/household management, in what we might consider children’s literature for girls and young women (in so much as some of her stories were filled with lessons and instruction) and she wrote and edited for a variety of gift books. In other words, she had plenty of good advice to share. Next week, we’ll look at another women who wrote for the home and for children (so, Eliza makes a great transition)–Lydia Maria Childs. See you then!

 

We’re on the Air…and Cooking!

We certainly talk on the blog about how improvements in kitchen technology have changed the way food was (and continues to) prepared, stored, served, and shared. Today, we’re going to look at how another form of technology had an equally interesting effect on cooking and improving one’s culinary skills. Also, there will be talk of Jell-O (briefly, I promise, but not without good cause). Enter General Foods Cooking School of the Air. Which “air” and which technology, you may ask? Radio!

Before we go too far, though, I should point out that the General Foods Cooking School of the Air series should not to be confused with the Betty Crocker Cooking School of the Air (see the National Women’s History Museum post on Betty Crocker for more on the latter). Same concept, some overlapping years on the radio, but two different companies behind them. (Coincidental titles? I’ll leave that up to you!)

(The images below are all individually captioned, which I haven’t done in a while. To read the full captions, click on the first image to bring up a browse-able gallery!)

General Foods Cooking School of the Air, 1933-1934. The individual pamphlets in the “binder” were sold as part of a subscription and delivered monthly. Our collection is by no means complete, but it offers a good idea of the content available.

This first pamphlet includes an introduction to the radio program, the test kitchen, and hostess Frances Lee Barton.

The recipes throughout often use the recommended staple products on the shelves in this picture. Also, each pamphlet is numbered in the bottom corner of the last page, allowing homemakers to keep them organized!

Each pamphlet is between 2-4 leaves and usually has a theme of some sort. For this one, it’s children’s parties!

This pamphlet includes recipes for Easter. Of particular interest is a recipe on the back for egg-shaped Jell-O eggs…made from actual eggshells! While you can buy molds in the modern age, this creative approach dates to 1933.

Many of the pamphlets focus on making jams, jellies, and preserves of all flavors.

Some are themed around a holiday menu. Note that Barton even manages to get Grape Nuts into Thanksgiving dinner!

The format for some of the 1934 pamphlets, espeically those related to jam and jelly, included a column of tips and suggestions.

General Foods Cooking School of the Air was published for at least 2 years (and probably longer). It’s a set of companion pamphlets to the radio show of the same title, hosted by Frances Lee Barton. Holdings are limited in public/academic libraries, so we’re sure happy to add these to our collection. A little searching revealed five other libraries with some of the pamphlets, but it’s unclear if anyone is lucky enough to have a full run. And, from what I can see, no one has digitized them yet. Ours are on rings with a paper front and back cover, but they could also be ordered with a 3 ring binder for easy organization.

Even with only a limited number, you can get a sense of the range of topics Barton covered: breakfast, lunch, dinner, and desserts; holidays; formal and informal lunch and dinner parties; food service; jams, jellies, and butters; and more. Since we just acquired ours, they are about to go for cataloging–which means they aren’t quite available for use in the reading room, but I hope it won’t be long. In the meantime, as you know, we’ve got plenty of other culinary items for you to check out, if you’re thinking of paying us a visit. We’ll be here!

Food AND Fun? In One Book? :)

Food & Fun for Daughter and Son was published in 1946. We acquired a copy last year, but it slipped off my radar until recently. I must not have had the time to take a good look, or I undoubtedly would have shared it sooner!

As you can see, this book is a blend of “how-to/advice for parents,” meal planning guide, nutrition manual, and cookbook. Typically, we have a wide range of recipes and menus, some more intriguing that others. (I’m curious about a lunch of beef broth, potato salad, and cake…but also not saying I’d turn it down.) What I found more interesting, though, was everything else. The intended audience is adults, but it sometimes results in seeming non-sequiturs like:

“To limited degree and in a kind, friendly way, table manners should be taught at an early age to avoid embarrassment when he comes in contact with older, well-behaved children.

Your immaculate, regular care of the refrigerator will prolong its efficiency and life.”

There are a few more pieces of advice about the kitchen, then it jumps to advice for caring for a child with a cold. I see the general connection, but the first couple chapters are a conglomerate of advice on a range of subjects that contribute to raising healthy children.

We’ve definitely looked at books for/about children that featured party themes and planning, but I think this is the first time we’ve come across a book with section devoted to “Diversions for an Only or Lonely Child.” The suggestions themselves may seem outdated or silly, but it was neat to see the topic addressed in conjunction with entertaining kids who are sick or stuck in bed.

So, until next week, if you’re missing us, don’t worry! There’s an imaginary pony of your own that needs training!

Meal Planning For Every–Err, Some Occasions!

This week, we’re back a favorite topic around here: meal planning! Today’s feature (or special, if you will) is “More Menus” for Luncheons, Dinners, Etc. from 1933.

The image on the cover certainly catches your attention!

At least two menus in this book have an “Emergency Soup” listed and it’s not the same recipe! Apparently “Emergency Soup” is defined by the meal it’s part of and not a specific recipe!

It can be hard to find all the recipes for a single meal on the same two pages, but this one comes close. The dessert looks to be the most intricate part of this meal.

Some menus feature classic dishes like pot roast…

Others can include items like “canned green turtle.” While turtle as an ingredient isn’t new on the blog, canned turtle certainly is!

Clearly, our author wasn’t afraid to show off the diversity of an ingredient, either.

As “More Menus” for Luncheons, Dinners, Etc. suggests, this isn’t the first title by Mrs. Lang. Nor it is the first one about meal planning. In 1929, she wrote Choice Menus for Luncheons and Dinners, and in 1939 published a third book, The Complete Menu Book. Sadly, we don’t have either of these in our collection (I’ll be on the lookout now, though!).

“More Menus” for Luncheons, Dinners, Etc. is full of a mixture of dishes and menus. They appear to be a little more on the upscale side, though “Emergency Soup” (either variation) doesn’t have the same ring as “Molded Caviar and Egg Salad.” There’s a recipe for “Green Turtle and Puree of Pea Soup” with the intriguing ingredient of “canned green turtle.” Turtle isn’t new to the blog, but this is the first time we’ve come across canned turtle. One wonders how wide the availability of that might have been in 1933. In general, however, the meals are balanced, each one including main dishes, sides, and desserts. They vary in complexity, both as menus and within menus, but books like this always offer us some great insight into what people were consuming (as diners and buyers of ingredients).

Tune in next week for our next culinary treasure. And in the meantime, we hope you plan some good meals!

Dining on the Rails: Menus from Norfolk & Western

Dining on the railroad can be quite an experience…from a historical perspective, of course. In 2012, Special Collections acquired a collection of Norfolk & Western menus. They range from the full-color, glossy-covered, multi-course meal to the single sheet, ephemeral list of snacks you might find on a shorter journey. And they don’t just cover food. Our collection includes a beverage (with cocktails!) menu that feature drinks, cigarettes, playing cards, AND aspirin. The collection even contains two unused checks for dining car service. Although we can’t date the collection (or the items) specifically, the contents suggest that they start around World War II and may go through the 1960s.

 

Breakfast menu, front cover

Breakfast menu

Luncheon menu, front cover

Luncheon menu

Dinner menu, front cover

Dinner menu, page 1

Dinner menu, page 2

Beverage menu, front cover

Beverage menu

Short menu

General menu, front cover

General menu

Blank check

 

The finding aid for this collection is available online. The entire collection has been scanned and I hope to have it up on the web soon, but until then, enjoying this sampling. Whether you were in the mood for an omelette, a steak, a salad (the “famous salad bowl,” of course!), or Virginia apple pie (baked on the train!), N&W had you covered. It’s interesting to see how complex some of the meals and meal choices were and one wonders about the challenges of preparing food on the train.

So, until next week, hop on board with the “Nation’s Going-est Railroad” and check out your choices!

Women’s History Month Profiles, Part 4: Janet McKenzie Hill (1852-1933)

The last week of March has arrived, leaving us time to meet one more lady of influence from the late 19th and early 20th century–Janet McKenzie Hill.

Born in Massachusetts in 1852, Janet McKenzie finished her education and began working as an assistant teacher. She married Benjamin Hill in 1873. She later attended the Boston Cooking School (yes, another BCS graduate this week–but to be fair, it was the place for a culinary education at the close of the 19th century), graduating in 1892. Four years later, she founded and served as the first editor of the Boston Cooking School Magazine (later American Cookery from 1914-1946).  Over the course of her long career as an author, editor, demonstrator, and lecturer, she wrote more than 15 books, not including pamphlets, promotional brochures, and articles. She died in 1933.

The images below contain scans from publications by Hill available in Special Collections ranging from cookbooks, product/brand specific pamphlets, and posthumous revised editions of her works. Over time, her books reflected the changing times, whether an improvement to an available technology, a country at war (World War I), or defining a new kind of relationship between author/educator and product/producer.

Cover. Hill produced multiple editions of many of her books, including Salads, Sandwiches and Chafing-Dish Dainties. Special Collections three: 1899, 1914, and 1923.

Frontis piece and title page

Contents. The contents for the first edition fit on a single page. As later editions expanded, so did the detail of the contents list.

Sample sandwiches

Cover.

Table of contents and list of illustrations.

Sample recipes and illustrations.

Cover. This edition featured an addition 32 illustrations and an expanded list of recipes.

Part of the contents list. In later editions, the types of recipes were more clearly defined at the start of the book.

Sample salad recipes. Considering the relatively recent rise in popularity of salads in the early 20th century, Hill’s recipes include a range of creative ideas.

More sample salads. These salads required a bit of time and skill to produce. The Russian Vegetable Salad in encased in gelatin. The Macedoine is held together with jelly mayonnaise and is surrounded by light green aspic cubes.

Sample sandwiches. While we talk a lot about aspic on the blog, this is the first time we’ve seen it replace something as fundamental to a sandwich as bread! These halibut sandwiches feature a “bread” of chicken aspic and a filling of fish and mayonnaise.

Sample appetizer and dessert.

Cover. This tiny pamphlet, measuring only 7cm x 8cm, includes contributions from Hill and other cookbook authors of the time.

Contents and title page.

Sample recipes by Hill.

More sample recipes.

Cover. Like many of the ladies we have featured this month, Hill lent her name and skills to several companies, including Rumford, the baking powder manufacturer. This item likely dates from the 1910s.

Table of Contents.

Sample recipes.

Table setting hints.

Cover. Like many cookbook authors of the era, Hill’s books were not just about recipes. They were about managing a household for two or ten. Cooking for Two was a manual for young and beginner housewives.

Contents. This book talks about the whole kitchen experience, from appliances to nutrition.

Samples images.

Sample recipes and images.

More sample recipes and images.

Title page. In addition to Rumford, Hill created and tested recipes for K C Baking Powder.

Plum Pudding.

Orange cake.

Asparagus shortcake.

Title page. In 1915, Hill wrote a book called Canning, Preserving, and Jelly Making that went through several editions. While Special Collections does not have any of Hill’s editions, we do have this one. Revised to reflect changing food processing and technology after Hill’s death, this volume nontheless, relies and reproduces Hill’s text.

Table of contents.

Sample recipes.

A complete list of Janet McKenzie Hill’s publications in the library’s catalog can be found here. The Culinary Pamphlet Collection at Special Collections includes two more of her brand-related pamphlets. Six of her books are available through the library’s digital rare book collection here.

Incidentally, Janet McKenzie Hill was also known for popularizing the baked bean sandwich. So if you’re looking for something to try that isn’t creamed fish between slabs of aspic or prunes on toast, or won’t require special skills in food construction, a nice fruit salad or baked bean sandwich might be a safe choice.

We hope you’ve enjoyed our profiles of some culinary leading ladies this month (at least as much as archivist/blogger Kira has enjoyed researching and learning about them)! There are plenty more where they came from if you want to pay us a visit and ask. Next week, April is upon us, and there are all kinds of spring surprises in our History of Food & Drink Collection, waiting to be discovered and shared…

Veggie Goodness, Part II: On Vegetarian Loaves and Alternatives to Fishes

“Do not regard cooking from a standpoint of taste only. Endeavor to use the various food materials to the best possible advantage–carefully preserving their nourishing qualities and maintaining their true value.”

Front Cover

From the Introduction

Pgs.2-3

Pgs.12-13

Pgs.24-25

Pgs.34-35

Pgs.60-61

Pgs.90-91

Pgs.108-109

Pgs.126-127

This week, we’re featuring the Vegetarian Cook Book published by the City of David in 1934. Full of vegetable, egg, cheese, and meat substitute dishes, there are a few surprises as well…

Whether theosophical vegetarians or religious vegetarians, we’ve clearly made every attempt to represent the “loaf” in the past couple of weeks. This title also includes a good deal of “mocking,” too: Mock Veal (Cutlets), Mock Turkey (Croquettes AND Dressing),  Mock Steak (or Salmon or Sausage or Crabs), and even a Mock Cherry Pie (made with cranberries and raisins).

Mary’s City of David, the religious organization behind this publication, was based in Michigan. Their dietary choices were religious-based and as the preface states, they were focused on their own supplies of vegetables, fruits, poultry (for eggs), and dairy products. The resulting recipes are quite different from the Vegetarian Cook Book from last week (despite the duplicate title). Rather than relying on a protein substitute (the Protose made by the Battle Creek Food Company), this group found all sorts of creative alternatives in the section on Meat Substitutes: peanut butter, other ground nuts, beans, cracker crumbs, and even tomato pulp (see “Mock Salmon”).

Another oddity we see in this cookbook is the  number and variety of actual vegetable recipes. There are classic veggies: potatoes, corn, tomatoes, beans, carrots, and peas, but also asparagus, beets, dandelion greens, “egg plant,” salsify, and pumpkin. And while there’s some repetition (you can cream just about anything, for example), there is not shortage of veggies and veggie-based dishes.

The other big surprise here is the significant number of desserts. After the sections on salads and dressings, the book jumps straight into pastries. Nearly 50 of the publication’s 140+ pages share recipes for pies, tarts, cakes, cookies, puddings, fritters, dumplings, custards, and candies. However, like many cookbooks, we cannot reach the end without several pages devoted to canning and preserving! Once again, neither fruit nor vegetable is ignored. There are instructions for quince jelly, plum conserve, spiced crabapples, pickled tomatoes, homemade catsup, and even pickled beets to get you through any season.

On a side note (and since I made a passing reference last week), the Mary’s City of David did have a baseball team. It has a long and interesting history (the team, for example, played in the first ever night game in 1930). While not the topic of our post today, you can read more about the team here: http://www.maryscityofdavid.org/html/baseball.html.

And who knows, lima bean croquettes and cabbage salad may have been just what the team needed!